≡ Menu

Paleo Lemon Ginger Asparagus Soup

Winter weather where I live means lots and lots of rain. Sure, it could be worse. It could be freezing, like it is lots of places in the US, but weeks of rain have a way of making all the days seem similar and dreary. This asparagus soup is not only a great way celebrate wary spring, but also a comfort when it’s raining. Again.

Paleo Lemon Ginger Asparagus Soup

Last year I wrote a recipe on creamy asparagus soup with Greek yogurt and white beans instead of actual cream. It’s pretty fun to look back and the recipe and see how far my recipes and food photography have come. While this soup has onions and asparagus, like the earlier recipe, it has an incredibly different flavor. I think the simplest way to describe it is to say that one tasted more European and this one is more Asian-inspired. With lemon, coconut milk, and ginger, this yummy soup is a far cry from the usual ‘cream of asparagus soup.’ As written, the recipe makes two big bowls or four smaller, starter-sized portions.

Paleo Lemon Ginger Asparagus Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 bunch of asparagus
  • ½ a medium onion
  • 2-3 cloves of garlic, minced
  • 1 teaspoon freshly grated ginger
  • ⅛ teaspoon of white pepper
  • 1¾ cup of chicken broth (preferably homemade!)
  • 2 teaspoons lemon juice
  • 2 cardamom pods
  • ½ cup of coconut milk (the kind in a can, not the kind in a carton)
  • Cracked black pepper, to taste
  • 2 slices of bacon
Instructions
  1. Wash the asparagus spears and allow them to drain slightly. Then, break off the woody ends and discard. Cut the spear tips off and set them aside, then cut the remaining stalks into 1" pieces.
  2. Chop the onion. It doesn't have to be minced, but try to make the pieces fairly small and uniformly sized.
  3. Heat the coconut oil in a medium sauce pot over medium heat. Once the oil has melted, add the onions and cook, stirring occasionally, for about 10 minutes. Sweat the onions until they are translucent but not browned, turning down the heat, if necessary.
  4. Add the chopped asparagus stalks, but not the spears, stir to coat with oil, and allow them to sauté for 3-4 minutes.
  5. Stir in the garlic and cook for about 30 additional seconds.
  6. Stir in the ginger and white pepper, then add the chicken broth, lemon juice, and cardamom pods.
  7. Bring the soup to a simmer, then cover and turn the heat down to medium low and simmer until the asparagus is tender, 20-30 minutes.
  8. While the soup is simmering, cut the bacon strips into ½" pieces and fry in a heavy bottom skillet. Once the bacon is crispy, remove it from the skillet and place it on a paper towel to drain.
  9. Turn the burner's heat down slightly, add the asparagus tips, and stir to coat them in bacon fat. Fry the asparagus is browned on all sides, about 4 minutes. Once the tips are browned, place them on a paper towel and remove the skillet from the stove.
  10. Once the asparagus in the soup is tender, turn off its burner and pour in the coconut milk. Using an immersion blender, process the soup until the asparagus is mostly pureed (or until you're happy with the texture). Season with black pepper to taste.
  11. Garnish with bacon and asparagus tips and serve!

 

Paleo Lemon Ginger Asparagus SoupThis recipe uses an immersion blender, but you can use a regular blender. Just remove the soup from the heat for about 10 minutes so steam doesn’t blow the blender’s lid off and then reheat is slightly before serving. I really love my immersion blender and don’t actually currently have a regular blender. It’s great at soups, but, man, it’s kind of tricky to make a smoothie with one! I have managed it a time or two, though.

Asian-inspired asparagus soup

Sorry the photos are all so similar! There just aren’t a whole lot of ways to style a bowl of soup, you know? Anyway, if you don’t have an immersion blender and are in the market, I have a basic Cuinsinart hand blender that’s served me well for several years now.

 

What’s your favorite spring fruit or vegetable? I actually think mine is rhubarb, but I do like asparagus, too.

natasha

Related posts:

{ 8 comments… add one }
  • Jen @ Yummy Healthy Easy March 15, 2014, 07:35

    Lemon, ginger and asparagus?! YUM! This sounds light and refreshing! Thanks for sharing on Saturday Night Fever – PINNED!

    • natashalh March 17, 2014, 18:41

      Thank you for pinning! It is a pretty tasty and refreshing combination, I agree!

  • Laura@Baking In Pyjamas March 16, 2014, 08:34

    This looks great. I love looking back and seeing your progress, it’s a great sense of accomplishment. Thanks for linking up to Sweet and Savoury, we’d for you to stop by and link up again this weekend!

    • natashalh March 17, 2014, 18:40

      I’m so sorry I missed it! My fiancé was in port for the first time this month. I can’t wait to stop by next week!

  • Maureen March 18, 2014, 01:27

    Thank you for sharing at Tasty Tuesdays last week. Learning to eat clean is so much easier with yummy recipes like this! I am featuring it today at http://www.redcottagechronicles.com! I have to agree on the rhubarb. My all time favorite spring fruit!

    • natashalh March 18, 2014, 07:53

      Thanks for letting me know! I appreciate the feature. =) I’m really hoping I can actually find rhubarb where I live now – sometimes Hawaii doesn’t have things I’m used to.

  • Yum Goggle February 4, 2015, 02:45

    Hi there from YG – thank you so much for submitting on the site. Our readers LOVE paleo dishes and we plan to promote those recipes as part of a refurbishing of our site so keep them coming! Kelli

    • Natashalh February 4, 2015, 08:07

      That’s awesome! Thank you for letting me know – I really appreciate it. =)

Leave a Comment

Rate this recipe:  

%d bloggers like this: